Thursday, March 22, 2007

Roasting Coffee

Half asleep, I stumble towards my window and push the curtain aside. The blinding glare of the morning sun wakes me abruptly from my slumber. Arriving at the café by noon, I enjoy a quick shot of espresso before gearing up for my ritualistic bagel and cream cheese—free of charge, of course. These bagels are unquestionably good, but unfortunately, I have developed a deep, habitual yearning for them. The first time I tried these things; I wasn’t impressed. They were gooey in the middle and crusty and burnt on the outside and I was dumbfounded at the size of the hole in the middle. “No bagel should have a hole that big,” I said with conviction.

A solid year has passed. Many events took place during this time, and I found myself connected to these bagels by cosmic force; as if a ray of nuclear energy grabbed hold of my lymph nodes and tugged until they—I stopped and turned to witness an alarming sight. In a large, crumply, brown, innocent paper bag they sat. I could smell them, burbling with gasses omitting an odor only these…things…could produce. A smell so inviting no mortal man in his mid-twenties (who was perhaps a little chubby) could ever resist. A matter of life or death was at stake. Only one man at this hour, in this place, on this stool, wearing these tighter-then-need-be pants, could save the world from such an unforeseeable ending... I’m fond of Montreal-style bagels: honey boiled, stone hearth-wood fired, and hand rolled. When you cut into these bagels, toast them with some maple-walnut cream cheese; it’s heaven. But enough about bagels, my real passion is coffee.
Deep in my lair below the café I stand (at will) for hours roasting coffee beans while I listen to the familiar sounds of the cafe above me. Today I'm roasting Tanzanian peaberry beans. From afar these beans might look like traditional, everyday beans, but Tanzanian peaberry beans are round like cylinders and have very distinct characteristics. Unlike other beans, they take all the nutrients for themselves—so the taste is lively and exciting. Here at FreshCoffeeNow, we have peaberry beans from different farms located all over the world, which result in coffee beans with very unique attributes. For instance, a Tanzania peaberry is winy and tart with an earthy balance while a peaberry from Sulawesi might be more syrupy or woodier, but still sharp and snappy.

Comparing just these two slightly different beans, you can guess how diverse bean varieties are worldwide. Remember this on your next trip to buy coffee, and be bold enough to try some different blends because each one produces a different aroma, taste, and emotion.

Love always,


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